Banana Bread

“My friend asked me if I wanted a frozen banana. I said 'No, but I want a regular banana later, so... yeah.'”

 Mitch Hedberg quotes (American Comedian, 1968-2005)

I found these adorable mini Doles this week and had to find something to bake with them.  Why do I always think smaller is cuter and better? I could not find much info about any differences between regular and mini bananas  on the Internet.  However, They tasted much sweeter than a regular banana once I peeled and tasted them. They also possessed a deeper yellow color. ( At least, that's my opinion) and my WORD is bond.

The hunt is finally over. Banana Bread. Trying to find the perfect recipe for years I have tested and eaten more variations than I could have imagined. I'm sweating yellow. ALL have been lackluster.

 UNTIL now!  Today is a very simple recipe that was posted in Saveur  ,  "Mom's Banana Bread". I have to say it lives up to all they hype. Easy, moist, nutty, and a nice banana flavor. It is not filled  ( (eeegads) chocolate chips. I hate banana bread with these additions, much like oatmeal raisin cookies.

Fellow blogger , Connie from  Oui Chef..agrees.... And if 2 out of so many chefs  ( and James Oseland)  <3 agree..well, then it must be true! http://ouichefcook.com/?s=banana+brea 

She pairs her with a lovely cream cheese frosting.  Check out her blog. I like mine plain with coffee, tea , scotch, whatever...

“MOM’S BANANA BREAD”

taken from Saveur
makes one 9×5″ loaf

Butter, for greasing pan
1 cup flour, plus more for pan
3⁄4 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup sugar
1⁄2 cup canola oil
1⁄3 cup buttermilk
1 tsp.  Madagascar vanilla
1 egg plus 1 egg yolk
2⁄3 cup chopped pecans
3 very ripe bananas, mashed (equivalent to almost 2 C mashed)

Preheat oven to 350˚F.

Lightly grease a 9″ x 5″ x 2 3/4″ loaf pan with butter.  Lightly dust with flour.

In a large mixing bowl, combine flour, baking soda and salt. Set aside.

In another mixing bowl, whisk together sugar, oil, buttermilk, vanilla, egg and egg yolk until smooth.  Pour wet ingredients into the dry ingredients and whisk just until combined; do not over mix, a few visible lumps are OK.  Add pecans and bananas and whisk gently to combine.    Pour batter into pan and bake until golden brown and a toothpick inserted into the middle comes out clean, about 60-65 minutes.  Allow to cool for 30 minutes before slicing.

Astheroshe's Bread  (my variation on a " good thing")

  adapted from Saveur
makes one 9×5″ loaf

Butter, for greasing pan
1 cup flour, plus more for pan
3⁄4 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup sugar ( minus 2 tablespoons)
1⁄2 cup coconut oil

1⁄3 cup buttermilk

2tablespoons honey  

3/4 tsp. Tahitian vanilla

1/4 teaspoon almond extract 

1 teaspoon cinnamon

1/2 teaspoon ground green cardamom
1 egg plus 1 egg yolk
2⁄3 cup chopped pistachios

3 very ripe bananas, mashed (equivalent to almost 2 C mashed)

Preheat oven to 350˚F.

Lightly grease a 9″ x 5″ x 2 3/4″ loaf pan with butter.  Lightly dust with flour.

In a large mixing bowl, combine flour, baking soda and salt cinnamon, cardamom. Set aside.

In another mixing bowl, whisk together sugar, oil, buttermilk, honey,  vanilla,  almond, egg and egg yolk until smooth.  Pour wet ingredients into the dry ingredients and whisk just until combined; do not over mix, a few visible lumps are OK.  Add pistachios and bananas and whisk gently to combine.    Pour batter into pan and bake until golden brown and a toothpick inserted into the middle comes out clean, about 60-65 minutes.  Allow to cool for 30 minutes before slicing.

I will keep both these recipes for future breakfasts. I will tweak mine again. Sugar/honey/moisture ratios .  This was a first draft. ...now if i could only find the same in a carrot cake? 



Thokoleza ukudla!